6 very strange Scandinavian fish dishes, from where tourists turn up

Long harsh Scandinavians eat food fisheries. Is in the kitchen of Scandinavian countries are very specific fish dishes. Their taste and smell can plunge into shock any poor soul who to such "delicacies" are not used since childhood. From pickled fish to eat literally tons of it, to the rotten ecolatina of the ancient Vikings — read about the strangest fish dishes of Scandinavia.

MACtac is the national dish of the Nenets, Chukchi and eskimo cuisine, which is a frozen whale skin (along with fat), chopped into pieces. In Greenland, this dish is the "analogue" of our olive — MACtac always served on the Christmas table, and eat it in thawed and frozen.

Rakfisk is a very popular Norwegian dish made from trout (at least from whitefish or trout), cured and aged under pressure for several months. Roughly speaking, this pickled fish eaten with onions, black bread and sour cream. Each year the Norwegians consume about 500 tons rakfisk. Impressive!

Popular in Sweden, surströmming something like rakfisk. And there was this dish even during the war, the Swedes and the Prussian feudal lords. Due to the protracted confrontation salt reserves are gradually running out, and they are not enough for high-quality canning fish. As a result, the herring in barrels starting to ferment. But many Swedes it taste somehow like it.

In modern times surströmming is prepared in a similar manner: purified pieces of salted herring in an open pan and left to ferment for a certain period. From fish stands out acetic and propionic acids, which give it a peculiar smell. Local consider this dish a real delicacy and eat it with tomatoes, bread and onions.

Off the coast of Iceland in the network fishermen often gets bowhead shark. This fish is known for the fact that she has a missing kidney and excretory system, which in its meat accumulated a large number of ammonia and urea, making it poisonous.

But the ancient fishermen still found a way to eat this fish without harm to health. For this, they bury shark meat in the ground for 6-8 weeks, then removed the rotten pieces, ventilate them, and a few months dried in the open air. During this time, rotten meat covered with crust. Oh, how "appetizing"!

Lutefisk is a traditional Scandinavian dish that is very popular in Norway, Sweden and parts of Finland. Lutefisk is a dried cod soaked in lye (at least Malvo or side), which turns into a gooey translucent substance.

There is a legend associated with the appearance of this dish many years ago from a lightning strike burned down the warehouse of the fish, causing all of its contents mixed with the ash. The Vikings decided to eat what remained, pre-soak the fish in water. Due to the chemical reaction with lye fish acquired a jelly-like consistency and fell to the Vikings is a good choice.

It should be noted that in lutefisk contains a toxic amino acid of resinously, which can cause kidney failure. Even the most severe Norwegians with strong stomachs do not dare eat this dish once a month. But on a festive table it is mandatory!

Kalakukko is considered the traditional dish of the Finns, but the roots of the name are hidden in the Karelian language — in translation from Karelian means Cucco pie and Kala "fish". Externally, this dish resembles normal bread, but inside you will find a "surprise" — fillet of salmon, mixed with pork fat. And the bones of the fish are not removed as they should soften themselves during the long cooking (about 5-6 hours).

Here are the sophisticated tastes of the inhabitants of Scandinavia... However, not only can they surprise. Earlier we talked about the countries that actually eat living creatures, such as maggots or bats...